Banquet Chef

Marcus Hotels & Resorts; Lake Geneva (WI); On-site; USD 55,000 - 75,000; Full time

Job summary

Grand Geneva Resort & Spa seeks a Banquet Chef to train, supervise, and collaborate with culinary teams in the Geneva Main Kitchen Culinary - Banquets. You will manage high-volume production while controlling food, labor, and expenses and oversee the student program on site.

Requirements include 3–5 years in management, strong knowledge of recipes and safety standards, and the ability to read and communicate in English. Exempt position with varied schedule.

Qualifications

• High School Diploma preferred, or equivalent experience.
• 3–5 years in management of high-volume production in multi-outlet operations.
• Thorough knowledge of food products, standard recipes, and food preparation.
• Working knowledge of safety and sanitation standards.
• Experience with slicers, mixers, grinders, and food processors.

Responsibilities

• Train and supervise kitchen staff in menu item preparation.
• Ensure proper ordering, receiving, storage, and rotation of food.
• Adhere to cost control procedures for quality and waste reduction.
• Oversee sanitation and safety practices daily.
• Assist in equipment maintenance and on-site management.

Skills

Management experience

Food production

Safety sanitation knowledge

English reading/writing

Education

High School Diploma

Tools

Kitchen equipment

Food prep tools

Job description

DescriptionGrand Geneva Resort & Spa Job Description

DescriptionGrand Geneva Resort & Spa Job Description
POSITION - BANQUET CHEF
Department - Geneva Main Kitchen Culinary - Banquets
Division - Hotels & Resorts
Position Purpose: Train, supervise and work with all chefs’ staff in order to cook, create and present food according to resort standard recipes in order to create quality food products. Assist in control of food, labor, and departmental expenses. Oversee the culinary student program through acquisition, interviewing and on site management.
Essential Functions:

• Assign, in detail, specific duties to all associates under supervision for efficient operation of kitchen.
• Train and supervise kitchen staff in proper preparation of menu items.
• Ensure proper ordering, receiving, storage (including temperature-setting) usage and rotation of food products so as to comply with Health Department regulations.
• Adhere to control procedures for cost and quality.
• Supervises daily sanitation and safety practices.
• Assist engineer in the repair controls of equipment and preventative maintenance programs.
• Perform other duties as assigned.

Position Requirements:

• High School Diploma preferred, or any combination of experience that provides the required knowledge, skills and abilities.
• Managerial and production experience in similar hotel or resort required.
• At least 3-5 years in management of high volume production in multiple outlet operations.
• Thorough knowledge of food products, standard recipes, and specific food preparation.
• Working knowledge of accepted safety sanitation standards.
• Extensive experience with slicers, mixers, grinders, food processors, etc.
• Mathematical skills necessary to understand recipes, measurements, requisition amounts and portions.
• Ability to read, write and understand the English language in order to complete requisitions, read recipes, and communicates with other associates.
• Sufficient manual dexterity of hand in order to use all kitchen equipment.
• Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 200lbs on a continuous schedule.
• Ability to perform duties in a confined space.
• Ability to perform duties within extreme temperature ranges.
• Must be available to work a varied schedule to include days, nights, weekends and holidays.

Reporting Relationship: Executive Banquet Chef.
Exemption Status: Exempt
Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.
Equal Opportunity Employer